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Cauliflower and Quinoa Salad with Feta

Cauliflower and Quinoa Salad with Feta Recipe

Created by West Beck HS, Charlotte, NC | Maggie Baker, 2014-2016 | Edited by Delphine Remy

Yields: 4 servings | Total time: 25 minutes

An Indian inspired cauliflower quinoa salad you will want to eat all the time!


  • 1 head cauliflower
  • 1 bunch radishes
  • 5 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 tablespoon curry powder
  • 1 (8.8 oz.) package garlic naan
  • 4 tablespoon quinoa
  • 1 lb. ripe tomatoes, coarsely chopped
  • ½ cup fresh cilantro, roughly chopped
  • 1 (6 oz.) package crumbled feta cheese


  • Bring a large pot of salted water to boil on high heat.  Remove the leaves from the cauliflower and cut out the core. Break the cauliflower into florets. Cook for 5 minutes and then drain.
  • Trim and wash the radishes and cut them into quarters.
  • Heat 2 Tbsp. olive oil in a large frying pan over medium heat.  Add the cumin, the curry powder and the quinoa and toast for about 3 minutes, stirring frequently until the quinoa is crisp. 
  • Add the cauliflower, increase the heat and fry for another 2 minutes.
  • Transfer to a large dish. 
  • Wipe the frying pan with a paper towel. Pour the remaining oil into the frying pan. Tear the naan into pieces and stir-fry over medium heat until crisp.
  • Add the fried naan, together with the chopped tomatoes, radishes, and cilantro to the salad and combine well.  Crumble the feta cheese and serve immediately.

Did you know that cauliflower, like broccoli, contains glucosinolates that help to prevent cancer?
Quinoa is a “wonder food”, it is full of protein, low in calories and fats. It will keep you full longer and will considerably reduce the excess intake of food. That is so cool for managing weight!
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